Philly Cheese Steak Sandwich

Description:

Most of the good stuff in a Philly cheese steak, from thin-sliced steak to onions, peppers and mushrooms, is still here but we opt for slightly-less-gooey but more flavorful provolone cheese in place of Cheese Whiz. We adore spicy banana peppers as a topping, but omit them if you can do without the heat.

Ingredients:

2 teaspoons extra-virgin olive oil

1 medium onion, sliced

8 ounces mushrooms, sliced

1 red or green bell pepper, sliced

2 tablespoons minced fresh oregano, or 2 teaspoons dried

1/2 teaspoon freshly ground pepper

1 pound sirloin steak, trimmed and thinly sliced (see Kitchen Tip)

1/2 teaspoon salt

1 tablespoon all-purpose flour

1/2 cup sliced hot banana peppers, (optional)

1/4 cup reduced-sodium chicken broth

3 ounces thinly sliced reduced-fat provolone cheese

4 whole-wheat buns, split and toasted

Preparation:

1

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Add steak and salt and cook, stirring, until the meat is just cooked through, about 4 minutes.

2

Reduce heat to low. Sprinkle the vegetables and meat with flour; stir to coat. Stir in banana peppers (if using) and broth; bring to a simmer. Remove from the heat; lay cheese slices on top of the vegetables and meat, cover and let stand until melted, 1 to 2 minutes.

3

Divide into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each bun and serve immediately.

Tips:

Kitchen tip: It is easiest to cut meat into thin slices if it is partially frozen. If you have time, freeze it for 20 minutes before slicing.